Oeufs en Cocotte
Ingredients
- 1/2 oz butter or margarine
- 4 oz mushrooms chopped
- 1 oz flour
- 4 tbsps dry white wine
- 2 tbsps milk
- 2 tsps chopped mixed herbs
- 1 tbsp capers chopped
- Salt and pepper
- 4 eggs
- 4 tbsps double cream
- Paprika
- Nutmeg
Instructions
- Place the butter in a small casserole and melt on HIGH for 30 seconds. Add the chopped mushrooms and cook for 2 minutes on HIGH.
- Stir in the flour and add the wine and milk. Cook for a further 1 - 2 minutes on HIGH, or until thickened. Add the capers, mixed herbs and salt and pepper to taste.
- Divide the mixture into 4 ramekins and make a well in the centre of the mixture in each dish.
- Break an egg into the centre of the mixture in each cup. Pierce the yolk once with a sharp knife. Cook for 3-4 minutes on HIGH or until the white is set and the yolk is still soft.
- Place a spoonful of cream on top of each egg and sprinkle with paprika and grated nutmeg. Cook for 1 minute on LOW to heat the cream. Serve immediately
Calories: 192 kcal
Carbohydrates: 9 g
Protein: 8 g
Fat: 13g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 193 mg
Sodium: 155 mg
Potassium: 205 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 579 IU
Vitamin C: 1 mg
Calcium: 64 mg
Iron: 2 mg